In the Market’s kitchen, we make this in mass quantities and use it for all kinds of things. The gentle cooking method produces garlic cloves that are meltingly soft and delicate in flavor, making them easy to blend into mashed potatoes, mayonnaise, salad dressings, or even spread onto sandwiches. The poaching oil becomes infused with garlic flavor; use it in place of olive oil in any savory recipe. (Brushed onto baguette slices, it makes incredible crostini, too.)
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.